Baked Lemon Pudding
cup of lemon pudding with lemon garnish
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Irish & UK
Keyword: Comfort Food, Dairy
Servings: 8
Calories: 196kcal
Author: From JR Ryall and David Tanis, NY Times

Ingredients

  • 1 tablespoon unsalted butter (15 grams, softened)
  • 1 cup sugar (plus one tablespoon sugar (225 grams total))
  • 3 eggs (separated)
  • 3 tablespoons flour (30 grams)
  • 2 lemons (zest and juice, approximately 2 tablespoons zest, 6 tablespoons juice)
  • 1 cup whole milk
  • 1 tablespoon confectioners sugar (for dusting)

Instructions

  • Heat oven to 350°, and set a rack in the middle of the oven
  • Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand
  • Mix the egg yolks into the sugar mixture, then stir and mash in the flour. Add the lemon zest and juice, then whisk in the milk
  • In a separate clean large bowl, with an electric mixer, beat the egg whites to stiff peaks. Gently fold the egg whites by hand into batter
  • Pour the mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake for about 40 minutes, or until the mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes)
  • Serve warm or at room temperature, dusted with confectioners’ sugar, ice cream or whipped cream
Nutrition Facts
Baked Lemon Pudding
Serving Size
 
8 g
Amount per Serving
Calories
196
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
76
mg
25
%
Sodium
 
112
mg
5
%
Potassium
 
75
mg
2
%
Carbohydrates
 
31
g
10
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
6
g
12
%
Vitamin A
 
233
IU
5
%
Vitamin C
 
14
mg
17
%
Calcium
 
88
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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